This garden year has been such a year of firsts for me. I’ve grown all manner of chillis and eggplants successfully for the first time ever. Hot medium and mild chilli’s, Jimmy Nardello and Yellow Hungarian wax chilli/peppers and a special Japanese eggplant that has a shorter growing season. I’ve never properly cooked with fresh chillis or hot peppers but I’m having fun this summer expanding my palate and using this home-grown produce. These Hungarian yellow wax peppers are a heritage plant and I will be growing them each year from now on in. Apart from looking stunning in the garden they have been a real bonus for me in the kitchen. They are hot but tolerably hot. Here is super simple recipe for them using goat cheese.
Ingredients; 10 yellow wax peppers (about 12cm long when ready), 1 pkt organic goat cheese, 1/2 teaspoon pesto a few sundried tomatoes chopped into tiny pieces, a few twists of fresh ground black pepper, 2 cloves crushed garlic and olive oil.
I used pesto as I always have some on hand. You could substitute any herbs such as thyme, basil, oregano or parsley. I used sundried tomatoes as I always have these on hand also but you could substitute with a little fish sauce or miso.
Method; Add everything (except the peppers) and squash to make a thick paste….add enough olive oil to make it stick together.
Now Cut the end off each pepper (like a little hat) and carefully remove the seeds. Carefully fill the peppers, gently pushing the goat cheese mixture to the bottom of each pepper and fill accordingly. Fit the end back on and place into an oiled baking dish. Drizzle a wee bit of oil over the peppers and sprinkle over a tiny bit of good salt
Place into a preheated oven (180c) and bake for about 30 minutes until they have collapsed and are a little browned on top.
They can be eaten hot, warm or cold as part of tapas or as a main meal. I very much look forwards to eating these again next year.